WILD BOAR GOULASH

Steps:

• Combine wine, 2 tablespoons olive oil, the quartered onion, peppercorns, and bay left in a container big enough for it and the meat and add the Wild Boar stew meat. Cover and refrigerate for at least 24 hours.
• Remove the meat from the marinade and pat dry. Roll meat in flour. Strain marinade and set aside.
• Seed peppers and chop into cubes. Peel onion and dice. Peel garlic and mince.
• Heat olive oil, medium high, in large frying pan. When hot, add wild boar and brown on all sides. Remove meat with tongs and set aside.
• Add chopped vegetables to the hot oil and sauté. Remove vegetable from the frying pan and place in a large pot. Add the tomatoes and tomato paste.
• Sprinkle the paprika, caraway seeds, celery salt, salt and pepper to taste on the contents of the casserole. Pour reserved marinade liquid into casserole. Stir to mix ingredients.
• Place over medium high heat and bring almost to a boil. Turn down heat and simmer gently on top of the stove for 1 1/2 - 2 hours.
• When done cooking goulash, cook potatoes sliced in salted water for 20 minutes or until done.
• Just before serving add sour cream and stir into goulash.
• Taste for proper seasoning and serve.